Moist and smooth Vegan Red Velvet Cake enriched with original lemon cream. Delicious bright red cake ideal for birthdays or other special occasions.
Ingredients for Vegan Red Velvet Cake:
2 cups (250 g) all-purpose flour
1 cup (200 g) white sugar
1 teaspoon baking soda
1/2 tsp salt
1 tbsp cocoa powder (unsweetened)
1 cup (240 ml) Vegan Buttermilk
2 tsp vanilla extract
1/3 cup (80 ml) virgin olive oil
1 tbsp Apple Cider Vinegar
3 tbsp Vegan Red Food Dye
For the frosting:
3 3/4 cups (450 g) icing sugar
3 tbsp (45 g) Vegan Butter
4 tbsp lemon juice
1 teaspoon vanilla extract
Preheat the oven to 350 ° F. Spray 2 7-inch cake tins with non-stick spray and line the bottom with parchment paper. Set aside.
Sift the flour into a mixing bowl.
Add the sugar, baking powder, salt and cocoa powder.
To make this vegan buttermilkPlace 1 tablespoon lemon juice in a measuring cup, then add soy milk to the 1-cup line (240 ml). Let sit for a minute, it will curdle into buttermilk.
Add buttermilk, vanilla, oil, vinegar and red food colouring to mixing bowl and mix in.
Use a whisk briefly to remove large lumps.
Divide the cake batter evenly between the two cake tins.
Place in the oven and bake for 30 minutes.
After 30 minutes, insert a toothpick into the centre of one of the cake layers. When it comes out clean, it is cooked.
Transfer the cakes to a wire cooling rack and allow them to cool completely before frosting.
While the cakes are cooling, place the icing sugar, vegan butter, lemon juice and vanilla in an electric mixer bowl and gradually increase the speed until the icing is thick and smooth.
It should be thick enough that it doesn’t slide off the cake, but not so thick that you can’t spread it easily. If the icing is too thick, add a little more lemon juice. If it’s too thin, add more icing sugar until you get the right consistency.
Spread this cream between and on top of the cake layers. Freeze the sides last.
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